A bright, hearty plant-based recipe, this roasted fennel with farro and cannellini beans is finished with an orange-fennel ...

Ethiopian lentil stew, or misir wot, is a spicy dish made with lentils and an array of spices, including fennel seeds. This ...

The jarringly early arrival of pumpkin spice-flavored everything means one thing and one thing only: Our palates are doomed. (Just kidding ... kind of.) The arrival of pumpkin spice in lattes, muffins ...

When properly cooked, fennel develops a satisfying, deeply savory sweetness. I am often fascinated by the kinds of foods and flavors that some people may love while others refuse to eat them. We call ...

Put the chicken stock / broth in a pot, and bring to a simmer. Heat the oil in a large, wide, heavy-bottomed saucepan over medium-low heat. Add the onion and cook, stirring, until softened but not ...

Fennel is used less frequently in meat and poultry dishes. However, when it is chopped and braised in a heady rabbit (or chicken) stew with peppers, onions, olives and a touch of anise-style liqueur, ...

Pan searing is a perfect way to cook fish. The outside becomes crisp while the inside remains tender and moist. The result is delicious, and it takes only a few minutes to make.At an event in Napa ...

It’s a rarity in the kitchen: a vegetable that’s sweet. But that’s just part of the allure of fennel, a Mediterranean staple that’s finally catching on with American cooks and diners. “One of the main ...

THIS LATE in the winter, even workhorse cold-weather vegetables can start feeling old. Roasted beets? Been there. Sautéed chard? Done that. Fennel, though, is less familiar to most palates — and as ...